Archive for the ‘main dish’ Category


Swedish Meatballs Alfredo

2 jars (15 ounces each) roasted garlic Alfredo sauce
2 cups heavy whipping cream
2 cups (16 ounces) sour cream
3/4 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
1/8 teaspoon pepper
1 package (32 ounces) frozen fully cooked Swedish meatballs, thawed
Hot cooked egg noodles

In a 5-qt. slow cooker, combine the first seven ingredients. Stir in meatballs. Cook, covered, on low 2-3 hours or until meatballs are heated through.

Sprinkle with paprika. Serve with noodles. Yield: 10 servings

Recipe found here: Swedish Meatballs Alfredo

Read Full Post »


Pepperoni Penne Carbonara

3 cups uncooked penne pasta
2 cups chopped sun-dried tomatoes (not packed in oil)
3 cups boiling water
1/4 cup butter
1/2 teaspoon minced garlic
1 cup chopped pepperoni
1 cup shredded Parmesan cheese
1 cup heavy whipping cream
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper

Cook pasta according to package directions. Meanwhile, soak tomatoes in boiling water for 10 minutes; drain well.
In a large skillet, saute tomatoes in butter for 3 minutes. Add garlic; cook 1 minute longer.

Stir in the pepperoni, cheese, cream, basil, salt and pepper. Cook over low heat until heated through. Drain pasta; toss with sauce. Yield: 6 servings.

Recipe found here: Pepperoni Penne Carbonara

Read Full Post »


Indian Baked Chicken

1 pound small red potatoes, quartered
4 medium carrots, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1 can (14-1/2 ounces) chicken broth
1 can (6 ounces) tomato paste
2 tablespoons olive oil
1 tablespoon ground turmeric
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Place the potatoes, carrots and onion in a greased 13-in. x 9-in. baking dish; add chicken. In a small bowl, combine the remaining ingredients and pour over top.

Cover and bake at 400° for 1 to 1-1/4 hours or until a meat thermometer inserted into chicken reads 180° and vegetables are tender. Yield: 6 servings.

Recipe found here: Indian Baked Chicken

Read Full Post »


Slow-Cooked Savory Cheese Soup

3 cans (14-1/2 ounces each) chicken broth
1 small onion, chopped
1 large carrot, chopped
1 celery rib, chopped
1/4 cup chopped sweet red pepper
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
1/3 cup cold water
1 package (8 ounces) cream cheese, cubed and softened
2 cups (8 ounces) shredded cheddar cheese
1 can (12 ounces) beer, optional
Optional Toppings: croutons, popcorn, crumbled cooked bacon, sliced green onions

In a 3-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 7-8 hours.

Combine flour and water until smooth; stir into soup. Cover and cook on high 30 minutes longer or until soup is thickened.

Stir in cream cheese and cheddar cheese until blended. Stir in beer if desired. Cover and cook on low until heated through. Serve with desired toppings. Yield: 6-8 servings.

Recipe found here: Slow-Cooked Savory Cheese Soup

Read Full Post »


Chicken and Andouille Gumbo

2 tablespoons Cajun seasoning, divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
3 pounds bone-in chicken thighs, skin removed
1/2 cup plus 2 tablespoons canola oil, divided
1/2 cup all-purpose flour
1 large onion, finely chopped
3/4 cup finely chopped green pepper
3/4 cup finely chopped sweet red pepper
2 celery ribs, finely chopped
4 garlic cloves, minced
4 cups water
2 cups chicken stock
1-1/2 pounds fully cooked andouille sausage links, sliced
2 tablespoons Worcestershire sauce
2 bay leaves
Hot cooked rice
3 green onions, chopped

In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan.

Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.

Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender.

Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions.

Freeze option: Place individual portions of cooled gumbo freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 9 servings (3-1/4 quarts).

Recipe found here: Chicken and Andouille Gumbo

Read Full Post »


Savory Mushroom & Herb Pork Roast

2 medium onions, chopped
16 fresh baby carrots
1 boneless pork shoulder butt roast (3 to 4 pounds)
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup chicken broth
1 can (4 ounces) mushroom stems and pieces, drained
1/2 teaspoon dried thyme
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons cold water
French-fried onions, optional

Place onions and carrots in a 5-qt. slow cooker. Cut roast in half; add to slow cooker. In a small bowl, combine the soup, broth, mushrooms, thyme, Worcestershire sauce, rosemary, marjoram and pepper; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender.

Remove pork to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve pork with gravy. Sprinkle servings with French-fried onions if desired.

Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Yield: 8 servings.

Recipe found here: Savory Mushroom & Herb Pork Roast

Read Full Post »


Shrimp ‘n’ Noodle Bowls

8 ounces uncooked angel hair pasta
1 pound cooked small shrimp
2 cups broccoli coleslaw mix
6 green onions, thinly sliced
1/2 cup minced fresh cilantro
2/3 cup reduced-fat sesame ginger salad dressing

Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl. Add the shrimp, coleslaw mix, onions and cilantro. Drizzle with dressing; toss to coat. Cover and refrigerate until serving. Yield: 6 servings.

Recipe found here: Shrimp ‘n’ Noodle Bowls

Read Full Post »

Older Posts »

%d bloggers like this: